This tasty Roasted Summer Squash Spread, also called in our family Kabachkovaya Ikra - is one of my favorite healthy squash dips along with Eggplant ''caviar''. It’s easy to make, vegetarian, and full of flavors.
Perfect for spreads, bruschettas, and just enjoying on its own.
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This is my interpretation of Squash Spread or Dip which has been made by my mom since I was a little girl. It’s also her favorite dish to make when squash is in season.
By the end of the summer, she’ll always have at least a few cans of this deliciousness prepared for the winter season.
Actually, Ikra can be made of different vegetables (like eggplants, pumpkins, beets, and mushrooms), but the most popular one that everyone just loves is the Summer Squash Spread aka Caviar.
And I bet you’ll fall in love with it too!
Ingredients
- Roasted Summer Squash - I've used a pale green squash for this. This type of squash is very similar to zucchini and yellow squash. It has pale green speckled flesh, light flavor but is firmer than other types of squash.
You can use it the same way as you would in your favorite zucchini recipes. Like others of its type, this squash has thin skin and exceptionally creamy flesh.
For this particular squash spread, you can also use zucchinis, yellow squash, acorn, butternut squash.
Carrots - add color and sweetness.
Bell pepper - more ripe the better, and red is the best.
White or brown onions - garlic and onion are essentials in our family recipes. Use 2 medium brown onions or 1 large.
Garlic cloves - two large garlic cloves, minced. Depending on your location. Garlic may vary, and you may need to add more if it lacks flavor. In the end, you should feel the garlic flavor in the dish, not overpowering though.
Tomato paste - thick and darker red pasta, tomato puree or passtaa will not give the same results.
Nutmeg - season simply, but feel free to add more spices if you're like it. Cumin, herbs, turmeric.
Parsley for garnish or mix in the spread in the end.
What else you’ll need for this recipe:
Instructions
Heat the oven to 350 F.
Let’s start by preparing our veggies for cooking. Wash, peel the squash, and dice into cubes. Do the same with the rest veggies.
Prepare the seasoning mix by whisking together tomato paste, salt, pepper, olive oil, nutmeg.
Transfer the veggies to your oven-safe cooking bag and top up with salt, 1 garlic clove (chopped), pepper, olive oil, nutmeg, tomato paste.
Zip/close the bag and massage until all the veggies are covered in the seasonings.
Poke the bag with a toothpick in several places.
Next, transfer the veggie bag on a baking tray to the oven and bake for 50 minutes.
When ready, open the bag and place the veggies into a medium to a large pot. At this point, you’ll have some water in your bag. Some people like it, some don’t. I usually like to leave a little water in.
Add the second minced garlic clove on top and puree the vegetables with an immersion blender.
Taste again for salt and pepper.
Transfer the pot to the heated stovetop and take it to a boil, constantly stirring. Be careful, the mixture will start splashing so make sure not to leave it without attention.
Remove from heat, let it cool (It is usually served chilled).
Garnish with parsley and serve!
From this recipe, you should have around 3 cups of ready-made roasted squash spread.
Serving Suggestions
My favorite way to eat kabachkovaya ikra is to spread it all over a toasted slice of GF baguette, crackers, bruschetta, or serve with vegetables such as carrots, cucumbers, celery as a dip.
More Easy Squash Recipes
ALL SIDE DISH recipes.
For all recipes, please go to my Recipe Index.
I can’t wait to find out how you’ll be using this squash spread!
Have you tried any Squash spreads? Which type of squash did you use and how did it turn out?
Please let me know down in the comments, I’d love to hear from you!
Thank you for reading! Have a yummy day!
Love, Julia
Roasted Summer Squash Spread (Kabachkovaya Ikra)
INGREDIENTS
- 2 squash
- 2 carrots
- 1 bell pepper
- 2 white onion
- 2-3 garlic cloves
- 3 tablespoon tomato paste
- 2 tablespoon olive oil
- ½ teaspoon black ground pepper
- 1 teaspoon salt
- Pinch of nutmeg
- parsley for garnish
INSTRUCTIONS
- Let’s start by preparing our veggies for cooking. Wash, peel the squash, and dice into cubes. Do the same with the rest veggies.
- Prepare the seasoning mix by whisking together tomato paste, salt, pepper, olive oil, nutmeg.
- Transfer the veggies to your oven-safe cooking bag and top with the seasonings mixture. Massage the veggies until fully covered in the sauce.
- Poke the bag with a toothpick in several places.
- Next, transfer the veggie bag on a baking tray to the oven and bake for 50 minutes.
- When ready, open the bag and place the veggies into a medium to a large pot. At this point, you’ll have some water in your bag. Some people like it, some don’t. I usually like to leave a little water in.
- Add the second minced garlic clove on top and puree the vegetables with an immersion blender.
- Taste again for salt and pepper.
- Transfer the pot to the heated stovetop and take it to a boil, constantly stirring. Be careful, the mixture will start splashing so make sure not to leave it without attention.
- Remove from heat, let it cool (It is usually served chilled).
- Garnish with parsley and serve!
I have never heard of this before, but I am always looking for new ways to use squash. It looks delicious.
Thank you!
I've never heard of this but it looks and sounds really good.
This is so flavorful, and so much easier to make at home than I would have thought. Yum!
Thank you so much Marlynn!
I am so happy I have all of the ingredients! Definitely giving this a go soon, thank you so much for the recipe 🙂
That's amazing, hope you'll like it
I love how full of fresh flavor this is!
thank you!